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Chicken Sausage















Trans-fat Free, Low Carb, Sugar-Free


2 ½ pounds chicken legs
and thighs, deboned, (do not skin or trim fat)
½ pound pork fat
cut into large chunks
3 each garlic cloves
peeled and minced
1 ½ teaspoons kosher salt
¼ teaspoon white pepper
½ teaspoon cinnamon
teaspoon allspice
¼ teaspoon dry mustard
1 teaspoon basil
1 teaspoon tarragon leaves
1 teaspoon parsley leaves
1 tbsp fresh
¼ cup white wine
1 teaspoon balsamic vinegar


months. Work the chicken and pork fat through a meat grinder, using a small-holed disc and alternating ingredients.

Add all the remaining ingredients and combine thoroughly.

Form the mixture into patties, using about ½ cup for each.

Preheat a medium nonstick fry pan over medium-low heat. Add the patties, cover, and cook for 5 to 7 minutes or until lightly browned.

Flip the patties and cook for another 5 to 7 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 45273% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 144mg 48%
Sodium 560mg 23%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 56g
Vitamin A 4% Vitamin C 8%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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